Hot Cross Buns

When Easter rolls around, so do the chocolate eggs and hot cross buns. We like to preach this time of year as wonderful reminder that food provides so much more than just nourishment - it should also be enjoyed! To help you find the balance between eating for joy and health, we have created these Hot Cross Buns. A simple swap to wholemeal flour and extra virgin olive oil (in place of butter) boosts the fibre and heart-healthy fat profile. Happy Easter!

Serves 8

Ingredients:

Buns

½ cup dried fruit (sultanas, cranberries, etc.)
1 cup milk
2 tsp extra virgin olive oil
2 cups wholemeal flour
1 sachet of dry yeast
1 tsp vanilla extract
1 tsp maple syrup
1 tsp cinnamon
½ tsp nutmeg
½ tsp dried ginger or ground cloves
Pinch of salt

Hot Cross Mix

3 tbsp wholemeal flour
2 tbsp water

Method:

Microwave milk in a heatproof jug on high for 30 seconds or until just warm. Place warmed milk and yeast into a bowl and mix until dissolved.
Mix the wholemeal flour, salt, maple syrup, vanilla extract, spices, and dried fruit in a separate bowl.
Add the extra virgin olive oil and milk into the bowl and knead your mix for about 10 minutes.
Transfer the dough mixture into a greased bowl and cover. Let the dough rise until it has doubled in size (about 45 to 60 minutes).
Preheat the oven to 180°C.
Divide the dough into 8 pieces and shape into balls. Place on a baking tray which is lined with baking paper.
Make the cross mixture by combining the flour and water in a small bowl. Mix to a smooth paste.
Transfer into a piping bag (or a zip lock plastic bag and cut the corner). Pipe crosses on top of buns.
Bake your buns for 30 minutes or until golden and cooked.
Brush the tops with any extra maple syrup to glaze.

Tip